Black Bean—Corn Wonton Cups

 

36

wonton wrappers (3 1/2-inch squares)

2/3

cup Old El Paso® chunky-style salsa

1/4

cup chopped fresh cilantro

1/2

teaspoon ground cumin

1/2

teaspoon chili powder

1

can (15 ounces) Green Giant® whole kernel corn, drained

1

can (15 ounces) Progresso® black beans, rinsed and drained

1/4

cup plus 2 tablespoons fat-free sour cream

• 1 Heat oven to 350º. Gently fit 1 wonton wrapper into each of 36 small muffin cups, 1 3/4x1 inch. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire racks.
• 2 Mix remaining ingredients except sour cream in medium bowl. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream.